Mint Ice Cream

1. 1

   Combine the cream, vanilla, and chopped mint in a large pot and set aside.

2. 2

   Bring the milk, half of the sugar, and the bunch of mint to a boil in a medium pot over medium heat, stirring frequently.

3. 3

   Once the mixture is at a boil, remove from the heat and allow to steep for 30 minutes.

4. 4

   Remove the mint from the pot and bring the mixture back up to a boil.

5. 5

   Once at a boil, reduce heat to low.

6. 6

   Whisk the egg yolks with the remaining sugar in a large bowl.

7. 7

   Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously.

8. 8

   Slowly pour the tempered eggs into the pot of hot milk and cook over low heat, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil).

9. 9

   Strain the mixture into the pot with the reserved cream and vanilla and stir to incorporate.

10. 10

    Refrigerate until fully cool before following your ice-cream makers manufacturers suggestions for freezing.

No additional tips available.